Lunch: Slow-Cooker Corned Beef and Cabbage

The robust savory flavor of corned beef slow-cooked to perfection is perfectly paired with carrots, cabbage and potatoes to make an irresistible dinner anytime of year.

Ingredients

2 stalk celery
3 carrots
1 small yellow onion
1/2 lb. small potatoes
6 sprig thyme
1 corned beef brisket
1/2 head savoy cabbage
Grainy mustard

Instructions

In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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